Steak with Squash and Arugula
Recipe from Better Homes and Gardens

A squash, tomato, and sweet pepper mixture combine with the peppery-flavored arugula to make a great side dish when served with grilled rib eye steaks.


Steak with Squash and Arugula

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Servings: Makes 4 servings.
Prep Time: 30 mins
Total Time: 38 mins
Related Categories: Arugula, Barbecued/Grilled Steak, Grilling, Rib Eye Steak, Squash, Yellow Squash
 
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Ingredients
  • 1/4  cup
    white wine or white balsamic vinegar
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  • 2  cloves
    garlic, minced
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  • 1/2  tsp.
    kosher or sea salt, or 1/4 tsp. salt
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  • 1/4  cup
    extra-virgin olive oil
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  • 1  medium
    yellow summer squash or zucchini, very thinly sliced
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  • 1  cup
    baby pattypan squash, halved
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  • 1  cup
    yellow or red pear or cherry tomatoes, halved
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  • 1/4  cup
    finely chopped yellow sweet pepper
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  • 4 
    boneless beef ribeye steaks, cut 3/4 to 1 inch thick (2-1/2 to 3 lb. total)
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  •  
    Sea salt, kosher salt, or salt
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  •  
    Freshly ground black pepper
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  • 5  cups
    loosely packed arugula or baby spinach
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  • 2  Tbsp.
    snipped fresh Italian (flat-leaf) parsley
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Directions
1.
In a bowl combine vinegar, garlic, and the 1/2 teaspoon salt. Cover; let stand at room temperature 20 minutes. Whisk in olive oil. Add yellow and baby pattypan squashes, tomatoes, and sweet pepper. Toss gently. Set aside. Season steaks with additional salt and pepper.
2.
For a charcoal grill: Grill steaks on rack of uncovered grill directly over medium coals to desired doneness, turning once halfway through. Allow 8 to 12 minutes for medium-rare (145 degrees F), 10 to 15 minutes for medium (160 degrees F). For a gas grill: Preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.
3.
Add arugula and parsley to tomato mixture; toss gently to combine; serve with grilled steaks. Makes 4 servings.

Test Kitchen Tip
Arugula, a salad green, adds a peppery note to this dish.
Nutrition information
Calories 602, Total Fat 36 g, Saturated Fat 10 g, Monounsaturated Fat 19 g, Polyunsaturated Fat 2 g, Cholesterol 165 mg, Sodium 470 mg, Carbohydrate 6 g, Total Sugar 1 g, Fiber 2 g, Protein 59 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 9%, Iron 39%. Percent Daily Values are based on a 2,000 calorie diet
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